Cake “Havana”

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Jun 20, 2015 at 10:40 pm

Caramelized nuts

Hazelnuts (coarsely chopped) – 350 g
Sugar – 10 tbsp
The bottom layer
Yolks of egg – 2 PCs.
Butter (room temperature) – 100g
Flour – 3 tbsp
Caramelized nuts – 8 tbsp. with slide
Medium layers
Proteins of egg – 4 PCs.
Caramelized nuts – 8 tbsp. with slide
Gelatin – 3 tbsp (30 g)
Milk – 1 liter
Vanilla – 1 stuck
Sugar – 15 tbsp
Cream for whipping (from 33%) – 500g
Powdered sugar – 3 tbsp


First, prepare the caramelized nuts, which melt and caramelize the sugar on low heat. Add the nuts, stir quickly and place on sheet of parchment paper in one layer. When completely cool, grind in a processor.

Soak gelatin in 6 tbsp of water.
The vanilla pod will respite in half lengthwise and seeds vystrelit. Add the vanilla seeds and sugar into the milk and heat nearly to boiling. Remove from heat and let cool slightly. Dissolve gelatin and mix it with milk. Cover and let cool to room temperature and then store in the refrigerator. The mass needs to cool completely and to seize slightly (to the consistency of pudding or Panna cotta).

While the filling cools, you can prepare the cakes.
For the bottom layer preheat oven to 180 gr. The bottom of the mould (22 cm) vystelit baking paper. Whisk the yolks with the butter, then add the flour and caramelized nuts. Spread the batter into the prepared form and send in the oven for 10-12 minutes.

Secondary layers allow the oven to cool to 120 gr. The bottom two forms (22 cm) vystelit baking paper. Whites beat until stable peaks, several techniques tip the caramelized nuts. Distribute the mass between the two forms and send in the oven for 30 minutes. Let slightly cool and then remove from the mold and peel off the paper. If you leave for a long time in the form, the caramel will begin to melt and the cake accordingly to get wet.

When the filling reaches the desired consistency, whisk it with a mixer. In a separate bowl, whip the cream with sugar powder and gently mix with breast mass.

To collect the desired cake shape with a diameter of 24 cm, a bottom and sides which can be covered with baking paper.
On the bottom put the first Korzh, 1/3 of the filling, then one of protein cakes, another 1/3 of the filling, protein second cake layer, remaining filling. You can put the cake in the refrigerator, and can be removed for a few days in the freezer, as I did. Very easy to cook this cake in advance. If the cake is intended for afternoon tea, in the morning it is necessary to move from the freezer to the fridge to get it fully thawed out.
Garnish with the remaining nuts and, for example, chocolate.

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